Scallion noodles, not a mountain of seafood, but can make people forget. The common ingredients, the fusion of the taste is wonderful, the scallions experienced the frying of the fried, the noodles experienced the boiled experience, and finally came together to have the birth of food.
5 scallions, rinsed and dipped in water.
Cut the shallots, don't cut them too much, just about 5 cm, so that the fried shallots can be decorated as small decorations on the mixed noodles.
Put a layer of oil in the pot, put the sliced shallots, and fry in a small fire.
As the oil temperature rises, the water in the shallots is continuously blown out, and the fragrance begins to float.
It has been fried until the scallions are yellowed, and it is very light with chopsticks. At this time, you can turn off the fire.
Use a strainer to filter out the onion oil for use, and don't throw it away.
Put the soy sauce, soy sauce, sugar in the noodle bowl and mix well.
Boil a pot of water in the fire, add the noodles after the water boils, stir the noodles into the pot and stir them with chopsticks.
The noodles can be cooked until they are ripe, and as long as there is no hard core, they can be fished out. If the noodles are too soft, they will not be chewy and not very tasty.
Put the noodles after the water control into the bowl of the seasoning, pour the chopped scallion oil, quickly spread it with chopsticks, and mix evenly.
You can eat it by loading it.
Look at this detail, is there any index finger move?
Although the onion oil surface is ordinary, the method is simple, but the taste is fascinating. This is the bowl of scallion in my heart. I don't know what the bowl of scallion in your heart looks like?